Cinco de Mayo comes at the perfect time of year. Spring is out in force and after months of All Natural Margarita Deprivation, who doesn’t want to celebrate. Pitcher on the patio anyone?
I used to make Margaritas from bottled mixers bought at the liquor store. Then I read the label—how many unpronounceable chemical names can you add–not to mention the high fructose corn syrup? Last year I converted a frozen peach all natural margarita but I still hadn’t pulled together a traditional margarita on the rocks. That has always been my favorite (even if you can’t count it as a serving of fruit like my peach version).
This margarita was made with a little change from tradition, courtesy of the Cookies and Kate blog. Here I got the idea of using OJ instead of Conintreau. I also liked the fact that this increased the volume of the drink in a healthy way–I’ve always been a fan of BIG margaritas.
And now I can count it as a half serving of fruit…
This year, Gold ‘n Plump Chicken put this celebration over the top by sending me a new product, Tex Mex Chicken Patties. I had tried some of their other really delicious chicken patties last year (five recipes!) and knew they are big on local, antibiotic free chickens, so I was really excited. The package arrived this morning–can’t beat that timing! (For more information on products, visit the Gold’n Plump website and social media channels of Facebook, Twitter and Pinterest.)
The marketing rep mentioned she likes them rolled up in a tortilla (with add-ons like guacamole), which sounded delicious to me. In the mood for a lazy day, however, I simply served them straight as a burger—topped with sliced avocado and home canned salsa. The patties had a great tex mex flavor even without the topping and make a perfect simple, delicious dinner!
Dinner was a big hit with the family (our daughter got a virgin peach margarita) even though rain kept us indoors (May showers bring June flowers?). Can’t beat a great fun dinner that takes only, hmm, 5 or 10 minutes of work.
Happy Cinco de Mayo.
- 2 oz tequila
- 2 oz lime juice
- 1 1/2 oz orange juice
- a few drops of liquid stevia or other sweetener to taste (see notes)
- lime wedge for garnish
- Mix all ingredients except ice.
- Adjust sweetness to taste.
- Add ice and serve with a lime wedge
- I have seen recipes using from 1 t to 2 T agave to sweeten. Since agave is high in fructose, I tend to avoid it.
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